Pork Sausage and Apple Pie Recipe
For the shortcrust pastry:
Make the shortcrust pastry: Process flour and butter until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Knead pastry on floured surface until smooth, enclose with plastic wrap; refrigerate 30 minutes.
Preheat oven to 400° F. Oil 6-cup ovenproof dish.
Heat oil in large frying pan; stir in onion, fennel and meat squeezed from sausages and cook until browned. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and mustard and cook over heat until mixture boils and thickens, about 5 minutes. Stir in apple and parsley; season. Spoon mixture into dish.
Roll pastry between sheets of parchment paper until large enough to cover dish. Top dish with pastry; brush with egg. Bake about 30 minutes, or until pastry is browned.
Reprinted with permission from Pocket Pies published in 2014 by Sterling Publishing Co., Text © 2008, 2011 by ACP Magazines Ltd. Photography by ACP Magazines Limited.